Jim's Shrimp Soup

Dive into a bowl of warmth and flavor with Jim’s Shrimp Soup, a vibrant, wholesome recipe brimming with succulent shrimp and garden-fresh vegetables. This hearty soup combines the sweetness of carrots, the bite of onion and celery, and the richness of a tomato-based broth. Infused with aromatic garlic, thyme, and paprika, and with a hint of cayenne for optional spice, every spoonful is a symphony of bold, comforting flavors. A splash of optional coconut milk adds a creamy twist, while lime wedges and fresh parsley provide a zesty, herbaceous finish. Ready in just 40 minutes, this gluten-free dish is perfect as a light weeknight dinner or an appetizing starter. Serve it steaming hot with crusty bread or enjoy it on its own—either way, this shrimp soup is a crowd-pleaser packed with protein and freshness.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, diced
• 4 cloves garlic, minced
• 2 cups fresh tomatoes, diced
• 4 cups low-sodium chicken or seafood stock
• 1 cup coconut milk (optional, for creaminess)
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 wedges lime wedges (for serving)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the diced tomatoes and stir well, cooking for 2-3 minutes to release their juices.

Step 5

Pour in the chicken or seafood stock and bring the mixture to a gentle boil.

Step 6

Lower the heat to a simmer and stir in the paprika, cayenne pepper (if using), thyme, salt, and black pepper.

Step 7

Allow the soup to simmer for 10 minutes to develop the flavors.

Step 8

If using coconut milk, stir it in now and let it heat through for 2-3 minutes.

Step 9

Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked. Be careful not to overcook them.

Step 10

Taste the soup and adjust seasoning as needed.

Step 11

Ladle the soup into bowls, garnish with fresh parsley, and serve with lime wedges on the side for a bright, tangy finish.

Nutrition Facts

Serving size	(2256.2g)

Amount per serving	% Daily Value*
Calories	1490.2

Total Fat 90.6g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 857.3mg	0%
Sodium 3614.5mg	0%
Total Carbohydrate 59.9g	0%
Dietary Fiber 16.3g	0%
Total Sugars 25.1g
Protein 123.9g	0%

Vitamin D 0IU	0%
Calcium 557.1mg	0%
Iron 12.8mg	0%
Potassium 3456.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 32.0%

Carbs: 15.5%